Stability, microstructural and rheological properties of Pickering emulsion stabilized by xanthan gum/lysozyme nanoparticles coupled with xanthan gum

被引：69

作者：

Li, Zhifan ^{[1
]}

Zheng, Shuqing ^{[2
]}

Zhao, Cong ^{[2
]}

Liu, Mengru ^{[2
]}

Zhang, Zirui ^{[2
]}

Xu, Wei ^{[2
]}

Luo, Denglin ^{[1
]}

Shah, Bakht Ramin ^{[3
]}

机构：

[1] Henan Univ Sci & Technol, Coll Food & Bioengn, Luoyang 471023, Peoples R China

[2] Xinyang Normal Univ, Coll Life Sci, Xinyang 464000, Peoples R China

[3] Univ South Bohemia Ceske Budejovice, Fac Fisheries & Protect Waters, South Bohemian Res Ctr Aquaculture & Biodivers Hy, Inst Aquaculture & Protect Waters, Sadkach 1780, Ceske Budejovice 37005, Czech Republic

来源：

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2020年 / 165卷

基金：

中国国家自然科学基金;

关键词：

Pickering emulsion; Xanthan gum; Microstructure; Stability; rheology; ENCAPSULATION; FABRICATION; GELS;

D O I：

10.1016/j.ijbiomac.2020.10.100

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Effects of xanthan gum (XG) addition and oil contents on the structural and rheological properties of Pickering emulsion stabilized by xanthan gum/Lysozyme nanoparticles (XG/Ly NPs) were analyzed by microstructure, creaming index, and rheological analysis. The results showed that XG addition reduced the droplet size of the emulsion, and a denser three-dimensional network structure was formed between droplets in the continuous phase. Thus, the migration of droplets slowed down, and the stability of Pickering emulsion increased. Rheological studies indicated that the network structure of Pickering emulsion depends on XG addition and oil content. The critical strain (gamma(co)) displayed three regimes. For low oil content (20%), gamma(co) decreased with the increase of XG concentration. For Pickering emulsion with medium oil content (40%, v/v), gamma(co) increased with increasing addition of XG. When high oil content (60-80%) was provided, gamma(co) was almost independent of XG addition. The results showed that the microstructure, stability and rheological properties of Pickering emulsion stabilized by XG/Ly NPs could be regulated by XG addition and oil content. This attempt provided theoretical support for regulating Pickering emulsion properties by polysaccharides addition, and established Pickering emulsions with various demands. (C) 2020 Elsevier B.V. All rights reserved.

引用

页码：2387 / 2394

页数：8

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